No, that is not a freezer-burned pie. I was actually photographing this cheesecake out on our screened-in back porch while it was snowing! The devilish, powdery snow kept flying through the screen, into the shot, and onto my pie + plates!

So, why the heck was I making a raw, frozen cheesecake in the middle of this dead, frozen, metropolitan-area/DC winter?!

Cheesecake Factory may be an unhealthy-foodie’s paradise (aka me & mine), but, if you’re going to a place called “The Cheesecake Factory”, you probably shouldn’t go into the experience trying to ‘eat healthy’. [Sorry!]

{fresh snow & fresh nutmeg-topped Banana Cream Cheesecake slice.}

My absolute favorite dish at The Cheesecake Factory is none other than ONE OF THEIR CHEESECAKES! DUH! It would be blasphemous to call myself a Certified Sweet Tooth-er and to not name one of their cheesecakes when asked which dish is my fav.

My brother & I grew up obsessed with all things banana – Bananas Foster and banana splits were easily our favorite desserts, yet, for some reason, I very rarely create recipes using bananas. I think my mind just automatically crosses them off the list of “exotic & exciting ingredients” and views them akin to peasant food. (Looks like Snooty-Two-Shoes over here is #toogoodforbananas!) I’ve had that banana cream cheesecake on so many occasions, but, never even thought about attempting it at home… until now, for The Cheesecake Factory Recipe Recreation Roundup! I’m not sure why I’ve neglected them, but, this has sparked a newfound banana-recipe love in me!

As soon as the announcement was made for this roundup, we were told to “let them know” which recipe we’d be recreating. I IMMEDIATELY called dibs on this cheesecake as I was extremely worried someone might have the same banana-obsessed thoughts as me.

I imagine my delivery may have sounded something like: “I’M MAKING THE BANANA CREAM CHEESECAKE SO DON’T EVEN THINK ABOUT IT BITCHES KTHXBAI.” Whoops. (50% chance I used a slightly-more-civil, politically-correct version of that statement.)

I even toyed with the idea of using real cream cheese/non-dairy cream cheese, but, I already had all these items on hand and I assumed most other paleo eaters would have them, too. Plus, non-dairy, paleo-friendly cheese is expensive as shit. I just couldn’t do that to you guys – force you to spend your entire paycheck on two $12 blocks of non-dairy cream cheese for one friggin pie… Also, I’m cheap as FUHHH, so there’s that, too…

I’ve heard a few complaints about paleo desserts being chock full of nuts, but, I really don’t think it should be a concern for most. Just like their non-paleo counterparts, paleo desserts should be consumed just the same – IN EXTREME MODERATION – and just like one slice of chemical-preservative-and-sugar-filled dairy-cheesecake won’t kill you, one slice of nut-based, raw, paleo, dairy-free cheesecake won’t kill you, either. With that being said, they’re both still desserts. They’re both still cheesecakes. BE smart by EATING smart.

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[…] I tweaked this recipe to be SCD legal by replacing the maple syrup with honey (filling) and excluding the stevia (topping) altogether. You will need pecans, coconut, dates, cashews, and bananas for the main components. Find the original recipe and complete ingredient list here. […]

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